This year I’m sad to see summer go. Though fall is my favorite season, after a summer filled with beach trips, fresh seafood and exploring my new city after a winter spent indoors, it’s hard to prepare for cooler temperatures again. There’s a certain relaxed feeling that comes along with summer – the sense that anything can happen.
With fall on the way, we have to say goodbye to summer produce. From sweet, ripe peaches to tender summer squash, juicy tomatoes and corn. Then we will have to wait until next year to enjoy these ingredients at their peak. The good news is there’s still enough time to make the most of your favorite summer produce before the chill of fall sets in. And then we turn to autumnal recipes using apples, pumpkin, and squash. While seafood like clams and lobster can technically be found year-round, I love enjoying them in the summer heat when they’re abundant (not to mention more economical to purchase).
I’m sharing a roundup of my favorite summer food ideas using the season’s produce. From my favorite grilling recipes to no-cook food ideas (since it’s still hot out), use this as a blueprint for your end of summer festivities.
Lump crab meat is the star of this summery salad made with tender butter lettuce, cherry tomatoes, creamy avocado, crispy bits of quinoa and tangy tarragon and chive dressing made with buttermilk.
This summery recipe combines the delicious flavors of grilled Mexican street corn (elote) into ravioli. While sweet late summer corn from your local farm or farmers market is best for this recipe, frozen corn can also be used if fresh is unavailable. In fact, I love making this fresh pasta as a weekend activity!
Seared scallops served in a nutty brown butter sauce contrast with the fresh, sweet taste of watermelon. And spicy Serrano pepper for a fresh & simple summer dinner. Not a fan of scallops? Substitute shrimp in this recipe. Sautéed corn also makes a great addition to this dish.
An East Coast style pizza topped with a fresh, healthy West Coast-style salad. So while temperatures are warm make this pizza on the grill! I’ve been making good use of my new Ooni pizza oven!
In this recipe, sugar snap peas are thinly sliced on the bias with shallots. Then served over creamy burrata with grilled bread.
A summer side created by sautéing kernels of corn with shallots and serrano pepper. And then simmered in coconut milk and a Jamaican-inspired spice blend.
Slices of sweet peaches served paired with juicy ripe tomatoes, fresh mozzarella and then crispy, salty broiled prosciutto over wild arugula with a fresh basil vinaigrette in this farmers’ market inspired salad.
These insanely fluffy buttermilk pancakes are filled with fresh blueberries. And then served topped with a blueberry and ginger compote.
A spicy green herb mixture is stirred into crispy rice. Then topped with roasted sweet potato wedges and a drizzle of sriracha yogurt.
This summer quinoa salad recipe is packed with seasonal ingredients like zucchini, corn, tomatoes and also fresh herbs in this vegetarian dish. Substitute summer squash or other farmers market vegetables in this flexible recipe.
Juice from salted tomatoes is whisked into a simple vinaigrette of white wine vinegar, extra-virgin olive oil, Dijon mustard and red pepper flakes. It is then served with tomatoes, mozzarella, fresh herbs and shaved zucchini (you can also use summer squash) in this Tuscan-style salad.
Serve with roasted or grilled chicken.
This light salad makes a great side or entree with a base of crunchy leaves of romaine lettuce, juicy cherry tomatoes, creamy avocado, and crisp slices of French radish then topped with a creamy balsamic dressing and jammy soft-boiled eggs.
This recipe utilizes plenty of fresh herbs and also makes for a quick and easy summer dinner. When you are buying clams, look for the smaller ones because they aren’t as tough and are ideal for steaming. In addition, make sure you plan for plenty of bread for dipping in the broth!
This is the perfect summer salad for your next BBQ; it combines sweet watermelon and also corn with nutty grains, toasted walnuts and grilled halloumi cheese.
The fresh flavors and bright colors of this salad immediately make me think of summer when the tomatoes are at their juiciest. So raise your hand if you aren’t ready for tomatoes to leave us!
This salad really makes the most of sweet and juicy summer fruit by pairing it with creamy burrata and salty prosciutto and then going beyond the typical prosciutto and melon combination.
This summery salad is filled with grilled chicken thighs, summer squash and tomato with an herby basil vinaigrette. Then topped off with creamy burrata over a bed of lettuce.
This summer seafood pasta combines some of my favorite East coast flavors into one dish.
This Southwestern-inspired chowder is made from a base of roasted green chilies. It’s laced with corn kernels and tender seafood. Perfect for a chilly fall day.
Sweet sliced peaches are arranged in the bottom of a cake pan and topped with a sweet cornbread cake mixture. The peaches caramelize in the butter and brown sugar mixture and make for an elegant cake topping and is a great way to utilize late summer peaches.
This pasta salad is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. It’s filled with eggplant, zucchini, summer squash and fresh herbs for an easy summer dinner or side.
Shortbread crusted pie with a sticky sweet raspberry filling. Perfectly paired with ice cream for a summer dessert.
Rather than eating boiled corn on the cob, try cutting the cobs into quarters and roasting them for corn ribs.